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Chocolate Pear Teabread

August 12, 2013 by TheWhiteRamekins

Chocolate Pear Teabread

This isn’t just any dry or dense teabread or loaf, which you would come across. Neither is this similar to ones which desperately wait to be picked up in a display case in a coffee shop, probably for weeks.

Chocolate Pear Teabread 5

Because this is the most moist loaf you would ever enjoy. Full of goodness of fragrant ripened chunks of pears and the utter delicious dark chocolate chips. A melt in your mouth deliciousness.

Chocolate Pear Teabread 6

You wouldn’t require to slather this with butter or any other spread for that matter. This is so good on it’s own. And why not? Seasonal lusciously ripened and vibrantly green pears make this loaf so special. Seasonal produce can do wonders to even an easiest of a recipe.

Chocolate Pear Teabread 7

Pears are in abundance in market now. In fact, I see only one fruit these days, Pears, Pears, Pears. All over, wherever you could see. You just can’t ignore them. So I bought two kilo of pears last week. Took one for the afternoon snack at work, chopped another one in my breakfast bowl of milk and cereals, almost everyday. But still couldn’t be able to finish them up that way.

Chocolate Pear Teabread 2

And I had this recipe of chocolate and pear tearbread from very talented Kathleen King, author of Baking for Friends and owner at New York’s famous Tate’s Bakeshop. Her passion for baking shines through her simple and homey recipes, which she has developed over the years, while baking for her friends and family.

Chocolate Pear Teabread 4

Isn’t this great already? Spreading the joy through sweet and delicious baked goods. And I feel awesome, coz this is almost what I do. Bake for my friends and family. Or to be true, I get some easy folks for my new trials and errors. 🙂 And that’s not enough, I get constructive feedback in return.

Chocolate Pear Teabread 3

Ok, so now talking about the recipe, it calls for a good amount of chopped pears, which not only make this loaf moist but also quite fragrant. There are enough chocolate chips, but not overpowering the delicate pears. And the flavors of brown sugar and butter really come through.

Chocolate Pear Teabread 8

It took longer than, what the recipe suggests though. But definitely, that extra wait was worth. Kids enjoyed this and so did my adult friends.

Chocolate Pear Teabread 1

Recipe adapted from Baking for Friends

Ingredients

1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
100 gm butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1/2 cup applesauce
2 tsp pure vanilla extract
2 ripe pears, peeled, cored and diced (about 2 cups)
1 cup dark chocolate chips/chunks

Instructions

  1. Preheat the oven at 180 degree C and lightly butter a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter and brown sugar with an electric mixer, until light and fluffy, about 3 minutes.
  3. Beat in eggs, one at a time, scraping the sides of bowl as needed.
  4. Mix in the applesauce and vanilla. With the mixer on low speed, gradually beat in the flour mixture, and mix just until smooth.
  5. Fold in the pears and chocolate chips. Spread the batter in the prepared pan.
  6. Bake until a skewer inserted into the center of the cake comes out clean, about 1 hour.
  7. Let cool in pan on a wire rack for 10 minutes and then invert the cake on wire rack. Remove the paper, turn the loaf right side up, and let cool completely.

Filed Under: cake Tagged With: baking, baking for friends, chocolate, food, kathleen king, loaf, pears, tate's bakeshop, teabread

Milk Chocolate Brownies from Tate’s Bake Shop

January 7, 2013 by TheWhiteRamekins

Tate's Bake Shop Milk Chocolate Brownies 3

It is so freezing cold here in Delhi. From past few days, we’ve been shivering due to this severe temperature down, we are not used to. It has broken the record of last 40 years and we’ve been trying hard to fight this cold weather. And these days, I have been thinking of only hot comforting food, the food which I can enjoy in a bowl or a mug while I am still covered under my comforter. And as I am writing this post, I am sipping into my mug of hot chocolate.

Tate's Bake Shop Milk Chocolate Brownies 5

And this was time, when my 4 years old niece called me up and told me to bake her something chocolate. Anything chocolate, she just loves it. And I guess, that I have reiterated this here, not sure how many times. And I love to bake a chocolate cake, muffins, brownies or our good old chocolate chip cookies for her.

Tate's Bake Shop Milk Chocolate Brownies 1

And truly speaking, it gave me a reason to warm up my house a little with the oven churning out some hot comforting stuff.

Tate's Bake Shop Milk Chocolate Brownies

Few days back, I had ordered this beautiful book Baking for Friends by New York’s famous Tate’s Bake Shop owner Kathleen King. I saw a review of the book at Deeba Rajpal’s blog. I just loved the way, the author of the book introduces herself to her readers. Whenever she bakes something, there is someone special in her mind. And the happiness and the sweetness she spreads through her food brings her the title of The Sugar Fairy from her friends. Her recipes listed in the book are not that fancy looking, rather they are simple yet honest recipes of a household. Some of the recipes are even from her one of those ordinary days, like Hurricane Irene Cookies, something she discovered out of ingredients she had at hand at a morning of the hurricane.

Tate's Bake Shop Milk Chocolate Brownies 2

And to please the kid, I thought of baking these milk chocolate brownies from Kathleen’s book. Though, I have never baked with milk chocolate before, I still thought to give it a try, since it is the milk chocolate, which little chocolate lover prefers over dark one. They came out really nice and moist, and they had enough chocolate-y-ness to tantalize the taste buds of an adult too.

Tate's Bake Shop Milk Chocolate Brownies 4

 

Ingredients

250 gm milk chocolate chips
100 gm salted butter
1/2 cup sugar
2 large eggs, at room temprature
1 tsp pure vanilla extract
3/4 cup all purpose flour
1 tbsp cocoa powder

Instructions

  1. Preheat the oven at 180 degree Celsius. Lightly butter a 9 inch square pan and line the pan with a parchment paper, with paper over hanging the sides of the pan.
  2. In a small saucepan, melt the butter over medium heat. Add the chocolate and and let it stand for 1 minute . Stir until chocolate is completely melted and smooth. Scrape it in a medium bowl and let cool slightly.
  3. Add the eggs, sugar and vanilla to the chocolate and mix well. Add the flour and cocoa and stir until smooth.
  4. Spread the batter evenly into the prepared pan.
  5. Bake until a skewer inserted into the middle of the brownies comes out with a moist crumb, about 20 minutes {mine took a little longer}.
  6. Let cool completely. Lift up the brownies out of the pan with the help of over hanging paper and cut into 16 squares.

Filed Under: brownies Tagged With: baking for friends, food, milk chocolate, milk chocolate brownies, tate's bake shop

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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